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Indian Vegetarian Cookery Paperback – 1 Oct 1988

4.6 out of 5 stars 22 customer reviews

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Paperback, 1 Oct 1988
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Product details

  • Paperback: 176 pages
  • Publisher: Rider & Co (Oct. 1988)
  • Language: English
  • ISBN-10: 0712624090
  • ISBN-13: 978-0712624091
  • Product Dimensions: 1.9 x 13.3 x 20.3 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Bestsellers Rank: 756,319 in Books (See Top 100 in Books)

Product Description

Book Description

A collection of recipes from all over India with full descriptions of the ingredients they contain --This text refers to an alternate Paperback edition.

From the Back Cover

'Not only does the book list and explain very clearly hundreds of excellent recipes collected from all over India but the author explains all the spices used in Indian vegetarian cookery, varietoes of rice and the basic ingredients used' - Time Out

This perenially popular collection contains a delicious range of recipes collected from all over the subcontinent of India. They reflect a traditional view in which the most simple daily acts - including preparation, cooking and eating - form part of the divine gift of life.

The creative use of foods and spices, and the wide variety of vegetable cooking techniques in Indian cuisine will allow you to choose a delightful, exconomical and well balanced menu for every day of the year. --This text refers to an alternate Paperback edition.

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Customer Reviews

4.6 out of 5 stars
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Top Customer Reviews

Format: Paperback
I lent this cookbook to a new vegetarian 6 years ago, and have finally been forced to repurchase it as it was never given back and I have sorely missed it. It is an excellent book, and along with Middle Eastern Vegetarian Cookery by David Scott, they rank as probably the most used in my collection of around 90 cookbooks.
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Format: Paperback
I have been making curries now since I was about twelve years old, but the best thing that ever happened to me was getting hold of this book about twenty five years ago. I am now onto my second copy (the first one having worn away with use!) and still wowing my friends with subtle yet bursting with flavour dishes. All the recipes are incrediably simple, and there is a fantastic range of unusual dishes, for example black pea curry, which is my favourite and I have only ever found before in a restaurant called the Khyber in Westbourne Park Road. I am moved to write this review as I have just given up eating meat again, and am about to get Jack's chinese vegetarian book and see if it's as good.
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Format: Paperback
I got a copy of this book 21 years ago, when I was 21 and broke. I managed to eat well with the help of this book and the fruit and veg scavenged from the stuff left over at the end of the day at Lancaster market. It is the only book I have from that period and has survived about 50 house moves (not an exaggeration), so that should tell you how much I value it. It has a near mythical status for me and may well have the same with you if you get a copy.
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Format: Paperback
I'd read quite a few good reviews of this cookery book, and was happy to find it on Amazon. My edition doesn't look the same as the one featured here, although the ISBN is quite correct. I tracked this gem of a book down after reading about it on Chowhound and E-Gullet. I'm interested in Indian food, and have other books by Madhur Jaffrey, Khalid Aziz, Yamuna Devi and Anjum Anand, to name just a few. All these writers are excellent, and have published books with beautiful photographs throughout. Jack Santa Maria has a great selection of recipes in this small unassuming paperback, which contains no photographs at all. The anecdotes and tips and valuable information on the use of spices, and how to blend your own masalas goes beyond what you would expect in a paperback of this size.
Chapters include:
Rice
Breads, Pancakes and Dumplings
Legumes
Vegetables
Eggs
Yoghurt
Savouries
Sweets and Desserts
Pickles and Chutney
Drinks
Soups
One recipe that I had read about was his Banana Curry - Kela Ki Kari, and we decided to give it a try during the week. It was easy to prepare, didn't require a list of unfamiliar ingredients, and we served it with shop-bought Naan, and Plain Pulau Rice, another deliciously easy recipe from this book. Jack Santa Maria has created simple yet very authentic recipes that are made in no time at all. The Semolina Cookies - Nan Khatai, have an incredibly rich and crumbly texture, and the cardamom flavouring made it impossible to stop at only one or two, when served with a nice cup of tea to round off the meal.
If you are looking for authentic delicious recipes, I can recommend this book which appeared on the OFM'S listing of the Top 50 Best Cookbooks of All Time.
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Format: Paperback
This book ticks very few of the boxes for a modern cookery book. It's not by a celebrity chef, there are no sumptuous pictures and it is organised in a manner that I've been finding quite tricky to use for nearly forty years.

I was given this book as a present the year it was published and the pages are cockled and stained, the corners dogeared, it's seen some hard use! Maybe I'm more careful of books even in the kitchen than I was as the callow youth I was then, and maybe now we all get back to the computer to source recipes, print out a recipe, spill stuff on it and throw it away. But I frequently still return to this book

There is no better introduction to cooking vegetarian food of any sort, let alone food that requires different ingredients and some different techniques (speaking as someone whose Mum and Dad were good cooks but never cooked an Indian meal in their lives) Clear, concise and above all encouraging and tempting this is a must have cookery book. If you only buy one book this year, this should be it
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Format: Paperback Verified Purchase
Although this book was published in the seventies it is very informative I feel. It is straight forward and has some recipes and masalas which I have never heard of. A big section on Indian Sweets and Indian drinks, also making and bottling Indian Chutneys. Very authentic. Only one little niggle, instructions are fairly brief, and no pictures. However I cook Indian fairly regularly so not a problem for me. A newbie might struggle a little, possibly, but the recipes are very straightford, and likewise the ingredients. Overall a very good little book.
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Format: Paperback
I have to agree with the other enthusiastic reviewers here - this is one of my oldest cookbooks and a terrific, concise collection of simple yet tasty Indian dishes. A few of the recipes are particularly scrumptious and distinctive: if you only make one dish from this book, be sure it's the BANANA CURRY. Serve it up for a gathering of friends - and I defy anyone (except banana haters - do such people exist?) to resist wolfing their portion down and asking for more! Yummmm.....
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